Cauliflower Has Been the Star of My Home Lately.
After choosing to go nearly 100% plant-based, cauliflower has been the star of many of my dishes throughout the week. I love the variety of ways you can prepare this cruciferous vegetable, so you'll find cauliflower steaks, rice and now gnocchi on the Combs Home dinner menu frequently. Cauliflower is packed with fiber, B-6 and Vitamin C - essential and beneficial nutrients in high demand as we work to stay extra healthy these days too! So, I'll get right to sharing this recipe since after posting this dish to Instagram, I received more texts, calls, and DMs than likes requesting this new Vegan, GF Rosemary Cauliflower Gnocchi. Enjoy!
1 1/2 cauliflower heads, lightly chopped
2 cups of gluten-free Bob's Red Mill Flour (my preferred GF flour choice)
2 stems of rosemary, chopped
1 1/2 tablespoons of olive oil
1 teaspoon of salt
Bring a large pot of salted water to a boil. Using a steamer, place lightly chopped cauliflower into the pot for 10 minutes. You should be able to stick a fork into the cauliflower with little effort when done.After cauliflower is tender, remove the cauliflower from the steamer, and place it into a strainer or nut milk bag, removing any excess water. Use a cloth, or let cool to avoid burning your hands!Once water is drained, add cauliflower, GF flour, rosemary, and salt to the food processor. Once the process has begun, add olive oil. Continue to wipe down the sides of the food processor, so the batter is evenly dispersed with every ingredient. Process until a ball is formed (about 3 solid minutes, on pulse)Lightly cover a surface with flour and knead the dough for about 3 minutes. Be patient, adding flour when necessary to eventually make the dough "bounce back." Cut dough evenly into 6-8 pieces, and create 6-8 ropes. Cut 1/2 inch slices of each rope, and roll each piece with the back of a fork.Bring a medium-sized pan of salted water to a boil, and boil the entire batch of gnocchi for 4-5 minutes. Drain, and toss in EVOO & sea salt. Serves 3-4